Authentic Birria Tacos

45 mins
Serves 1
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Directions

  1. 1Cut the chuck roast into chunks.
  2. 2Cut the chuck roast into chunks.
  3. 3Cut the chuck roast into chunks.
  4. 4Heavily season the meat with salt and pepper.
  5. 5Heavily season the meat with salt and pepper.
  6. 6Heavily season the meat with salt and pepper.
  7. 7Blast a large pot on high heat, open your windows, and give the meat a nice sear on all sides to build maximum flavor.
  8. 8Blast a large pot on high heat, open your windows, and give the meat a nice sear on all sides to build maximum flavor.
  9. 9Blast a large pot on high heat, open your windows, and give the meat a nice sear on all sides to build maximum flavor.
  10. 10De-seed the dried chiles using a mixture of Guajillo and Ancho chiles.
  11. 11De-seed the dried chiles using a mixture of Guajillo and Ancho chiles.
  12. 12De-seed the dried chiles using a mixture of Guajillo and Ancho chiles.
  13. 13Toast the dried chiles in the same flavorful pot with chopped tomatoes, onion, and whole garlic cloves.
  14. 14Toast the dried chiles in the same flavorful pot with chopped tomatoes, onion, and whole garlic cloves.
  15. 15Toast the dried chiles in the same flavorful pot with chopped tomatoes, onion, and whole garlic cloves.
  16. 16Fill the pot with water and simmer until the chiles are softened.
  17. 17Fill the pot with water and simmer until the chiles are softened.
  18. 18Fill the pot with water and simmer until the chiles are softened.
  19. 19Fish out everything from the pot and blend it all together with Mexican spices (oregano, cumin, cloves, and peppercorns) and some of the chile broth.
  20. 20Fish out everything from the pot and blend it all together with Mexican spices (oregano, cumin, cloves, and peppercorns) and some of the chile broth.
  21. 21Fish out everything from the pot and blend it all together with Mexican spices (oregano, cumin, cloves, and peppercorns) and some of the chile broth.
  22. 22Add the seared meat back to the pot.
  23. 23Add the seared meat back to the pot.
  24. 24Add the seared meat back to the pot.
  25. 25Strain the blended sauce into the pot with the meat.
  26. 26Strain the blended sauce into the pot with the meat.
  27. 27Strain the blended sauce into the pot with the meat.
  28. 28Fill the rest of the pot with beef broth, bay leaves, a cinnamon stick, and apple cider vinegar.
  29. 29Fill the rest of the pot with beef broth, bay leaves, a cinnamon stick, and apple cider vinegar.
  30. 30Fill the rest of the pot with beef broth, bay leaves, a cinnamon stick, and apple cider vinegar.
  31. 31Pressure cook the mixture for 45 minutes.
  32. 32Pressure cook the mixture for 45 minutes.
  33. 33Pressure cook the mixture for 45 minutes.
  34. 34Remove the cooked meat chunks and shred them.
  35. 35Remove the cooked meat chunks and shred them.
  36. 36Remove the cooked meat chunks and shred them.
  37. 37Dip corn tortillas into the top layer of consommé from the pot.
  38. 38Dip corn tortillas into the top layer of consommé from the pot.
  39. 39Dip corn tortillas into the top layer of consommé from the pot.
  40. 40Fry the tortillas in a pan on medium heat.
  41. 41Fry the tortillas in a pan on medium heat.
  42. 42Fry the tortillas in a pan on medium heat.
  43. 43Load the tortillas with shredded authentic Mexican Oaxaca cheese, shredded meat (double meat for a hungrier person), and chopped onion and cilantro.
  44. 44Load the tortillas with shredded authentic Mexican Oaxaca cheese, shredded meat (double meat for a hungrier person), and chopped onion and cilantro.
  45. 45Load the tortillas with shredded authentic Mexican Oaxaca cheese, shredded meat (double meat for a hungrier person), and chopped onion and cilantro.
  46. 46Fold the tortillas and crisp them up on both sides until the cheese is melted and bubbly.
  47. 47Fold the tortillas and crisp them up on both sides until the cheese is melted and bubbly.
  48. 48Fold the tortillas and crisp them up on both sides until the cheese is melted and bubbly.
  49. 49Serve the birria tacos with a side of consommé, garnished with fresh cilantro and a squeeze of lime.
  50. 50Serve the birria tacos with a side of consommé, garnished with fresh cilantro and a squeeze of lime.
  51. 51Serve the birria tacos with a side of consommé, garnished with fresh cilantro and a squeeze of lime.

Ingredients

  • 2 lbs chuck roast
  • 2 lbs chuck roast
  • 2 lbs chuck roast
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 3 dried guajillo chiles
  • 3 dried guajillo chiles
  • 3 dried guajillo chiles
  • 3 dried ancho chiles
  • 3 dried ancho chiles
  • 3 dried ancho chiles
  • 1 onion
  • 1 onion
  • 1 onion
  • 2 plum tomatoes
  • 2 plum tomatoes
  • 2 plum tomatoes
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 5 cups water
  • 5 cups water
  • 5 cups water
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 4 whole cloves
  • 4 whole cloves
  • 4 whole cloves
  • 1 tsp black peppercorns
  • 1 tsp black peppercorns
  • 1 tsp black peppercorns
  • 2 cups chile water
  • 2 cups chile water
  • 2 cups chile water
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 4 cups beef broth
  • 4 cups beef broth
  • 4 cups beef broth
  • apple cider vinegar
  • apple cider vinegar
  • apple cider vinegar
  • tortillas
  • tortillas
  • tortillas
  • Oaxaca cheese
  • Oaxaca cheese
  • Oaxaca cheese
  • cilantro
  • cilantro
  • cilantro
  • lime
  • lime
  • lime

Equipment

cutting boardknifelarge pottongsscissorsblenderstrainerpan